Toasted Mini-Sandwiches with Gouda And Tomato

Categories: Appetizers, Holidays, Easy
Yield: 24 Servings

24 sl Rye or pumpernickel cocktail
-bread
2 tb Butter or margarine,melted
1 tb Dijon mustard
1 ts Dried dill weed
4 oz Gouda cheese, thinly sliced,
-cut into 24 pieces to fit
-bread
2 To 3 Italian plum tomatoes,
-cut into 24 thin slices

Brush 1 side of each bread slice with butter. Place 12 bread slices,
buttered side down, on ungreased cookie sheet.

Spread each slice with mustard; sprinkle with dill weed. Top with cheese,
tomato and remaining bread slices, buttered side up.

Broil 4 to 6 inches from heat for 1 to 3 minutes on each side or until
toasted.

To serve, cut each sandwich in half diagonally. Yield: 24 mini-sandwiches
Typed in MMFormat by cjhartlin@email.msn.com Source: The Best Appetizer
Cookbook Nov.99

Posted to MM-Recipes Digest by "Cindy Hartlin"
on Nov 6, 1999

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